Leg of Lamb With Stuffed Artichokes, Spinach and Red Peppers

Leg of Lamb With Stuffed Artichokes, Spinach and Red Peppers image Image by: Leg of Lamb With Stuffed Artichokes, Spinach and Red Peppers image Author: Canadian Living

Easter is synonymous with spring lamb. And this menu's centrepiece is a juicy, tender roast filled with a rainbow of vegetables. You can butterfly a whole leg of lamb at home, but save yourself time by asking your butcher to do it. Tie the leg tightly to keep the filling intact when sliced.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: April 2014


  • 2 sweet red peppers halved and cored
  • 1 pkg baby spinach
  • 1 can (398 mL) water-packed artichoke heart drained and coarsely chopped
  • 1 cup fresh bread crumbs
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 27 kg leg of lamb
  • 1/2 teaspoon pepper
  • 2 tablespoons Dijon mustard
  • 1 tablespoon grated lemon zest
  • 1 tablespoon liquid honey


Place pepper halves, cut side down, on foil-lined baking sheet; broil, turning occasionally, until softened and charred, 12 to 15 minutes. Let cool. Peel off blackened skin and discard; slice peppers lengthwise into strips.

Meanwhile, in large pot of boiling water, blanch spinach just until wilted, about 1 minute; drain and rinse under cold water. One handful at a time, squeeze excess water out of spinach. In bowl, combine spinach, peppers, artichoke hearts, bread crumbs, lemon juice and a generous pinch of the salt.

Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours.

Unroll lamb on work surface, skin side down; trim off any excess fat or sinew. Leaving 1-inch (2.5 cm) border at edges, spread filling evenly over lamb; starting at one long side, roll up. Using kitchen string, tie tightly at 2-inch (5 cm) intervals. Rub lamb all over with pepper and remaining salt.

Whisk together mustard, lemon zest and honey; brush all over lamb. Place lamb on greased rack in roasting pan; pour 1 cup water into pan. Roast in 375 F (190C) oven, tenting with foil if browning too quickly, until medium-rare or instant-read thermometer inserted in centre reads 145 F (63 C), 2-1/2 to 3 hours.

Transfer to cutting board; tent with foil. Let stand for 15 minutes before carving.

Nutritional facts per each of 10 servings: about

  • Fibre 3 g
  • Sodium 440 mg
  • Sugars 3 g
  • Protein 59 g
  • Calories 427.0
  • Total fat 17 g
  • Cholesterol 133 mg
  • Saturated fat 7 g
  • Total carbohydrate 10 g


  • Iron 39.0
  • Fibre 0.0
  • Folate 53.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 53.0
  • Vitamin C 75.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Leg of Lamb With Stuffed Artichokes, Spinach and Red Peppers